Description
The freshness of the of avocado basil pesto is a nice match for the spaghetti and buttery salmon.
Ingredients
- 400g Spaghetti or 4 small zucchini to make zoodles (You can use a mix of both too)
For the Basil and Avocado Pesto:
- 1 cup fresh basil leaves
- 1/2 avocado
- 4 tbsp parmesan cheese
- 1/4 cup toasted pine nuts
- 3–4 tbsp olive oil
- 2–3 tbsp lemon juice (Depending how sour you like your pesto to be)
- Salt and freshly ground black pepper
For the salmon
- 16 ounces salmon fillets (4, 6-oz each)
- 1/2 tsp paprika/chili flakes
- Salt and black pepper to season.
Garnishing
- Basil and toasted pine nuts (optional)
Instructions
For the Pesto Spaghetti
- In a food process, mix all the ingredients for the pesto and process till fine.
- Cook spaghetti in a saucepan of boiling salted water, following packet directions until tender. Drain and return to pan
- Add pesto to pasta and cook this for about 60 seconds till it’s warm throughout. Toss well to combine.
- If using zoodles, you can just stir fry the zucchini noodles with the pesto for about 1-2 minutes.
For the Salmon
- Wipe the salmon dry with paper towels and season lightly with paprika, salt and pepper.
- Heat the skillet, over medium-high heat, then spray with cooking spray or add a tablespoon of oil.
- Cook salmon about 4 minutes per side or desired doneness.
- Once cooked, give it a good coating with the pesto.
- Top on a bed of spaghetti and scattered some basil and pine nuts, if desired.